Quinoa and legumes are two pantry sta­ples that make fan­tas­tic meat al­ter­na­tives any night of the week. Kale is full of vi­ta­min K, which pro­motes bone and eye health. Serve this as a main dish for four or as a side dish for six.

Canadian Living - Quick & Easy - - CONTENTS -

HANDS-ON TIME: 20 min­utes

TO­TAL TIME: 30 min­utes

MAKES: 4 serv­ings

In saucepan, bring 2 cups wa­ter to boil. Add quinoa; cover, re­duce heat and sim­mer un­til no liq­uid re­mains and quinoa is ten­der, about 15 min­utes. Re­move from heat; let stand, cov­ered, for 5 min­utes. Fluff with fork. Trans­fer to plat­ter; keep warm. Mean­while, in large skillet, heat oil over medium heat; cook onion, gar­lic, co­rian­der and cumin, stir­ring, un­til onion is soft­ened, about 4 min­utes. Add mush­rooms; cook, stir­ring, un­til soft­ened, about 4 min­utes. Add kale, red pep­per, chick­peas, broth, salt and pep­per; cook, stir­ring, just un­til kale is wilted and red pep­per is ten­der-crisp, about 4 min­utes. Stir in lemon juice. Spoon over quinoa; sprin­kle with al­monds. PER SERV­ING: about 337 cal, 14 g pro, 8 g to­tal fat (1 g sat. fat), 57 g carb (11 g di­etary fi­bre, 9 g su­gar), 0 mg chol, 396 mg sodium, 1,141 mg potas­sium. % RDI: 20% cal­cium, 40% iron, 148% vit A, 260% vit C, 55% fo­late.

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